Spinach Salad with Bacon, Blue Cheese, and Bourbon Vinaigrette

Creamy and crunchy, hearty and light: This starter is a symphony of delectable contradictions. And kudos to Edward Lee for the ingeniously toothsome pairing of green apples and breakfast radishes.

Total Time: 0:30

Prep: 0:20

Level:
Easy

Serves:
4

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Ingredients

0.25 c. bourbon

0.75 c. olive oil

2 tbsp. Apple-Cider Vinegar

1 tbsp. maple syrup

0.25 tsp. Sea Salt

0.50 tsp. Freshly ground black pepper

9 slice bacon

8 oz. fresh spinach

0.50 c. pecans

1 Green apple

1 breakfast radish

4 oz. mild blue cheese

Directions

In a small saucepan over medium heat, bring bourbon to a boil. (If the alcohol in the bourbon ignites, quickly cover saucepan with a tight-fitting lid to tamp out the flame; then remove the lid.) Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Transfer to a ramekin and refrigerate until well chilled.

In a small bowl, whisk together olive oil, vinegar, syrup, salt, pepper, and reserved bourbon. Set aside.

In a small skillet over medium-low heat, cook bacon until crispy, 5 to 6 minutes. Transfer to a paper-towel-lined plate. Set aside.